BBQ Shrimp and Lime Avocado Toast
BBQ Shrimp and Lime Avocado Toast takes approximately 45 minutes from beginning to end. This pescatarian recipe serves 4 and costs $2.36 per serving. One serving contains 339 calories, 17g of protein, and 25g of fat. Plenty of people made this recipe, and 451 would say it hit the spot. Head to the store and pick up brown sugar, chipotle chili powder, smoked paprika, and a few other things to make it today. It works well as a main course. It is brought to you by How Sweet Eats. With a spoonacular score of 65%, this dish is good. If you like this recipe, you might also like recipes such as Avocado and Lime With Bacon on Toast, Shrimp Avocado Toast, and Orange Honey Shrimp & Avocado Toast.
Servings: 4
Ingredients:
2 avocados
2 tablespoons BBQ sauce
4 pieces of bread, toasted
1 teaspoon brown sugar
1/4 teaspoon chipotle chili powder
2 garlic cloves, finely minced or pressed
1/2 lime, juiced
1/4 teaspoon onion powder
fresh oregano and cilantro for topping
1/4 teaspoon pepper
2 ounces queso fresco cheese, crumbled
1/2 pound peeled and deveined raw shrimp
1/4 teaspoon salt
1/2 teaspoon smoked paprika
2 tablespoons unsalted butter
Equipment:
paper towels
frying pan
whisk
bowl
Cooking instruction summary:
Heat a large skillet over medium heat. Pat the shrimp completely dry with paper towels. In a bowl, whisk together the sugar, paprika, chili powder and onion powder. Sprinkle it evenly over the shrimp. Add the butter to the skillet. Once it's sizzling, add in the shrimp and cook on both sides until pink. You can do this in batches if needed - you don't want to overcrowd the pan.The butter will brown as the shrimp cooks and you can whisk it occasionally to prevent it from burning. When the shrimp is finished, stir in the garlic and BBQ sauce. Turn off the heat.In a bowl, mash the avocados with the salt, pepper and lime juice. Smash the avocado on the toast pieces evenly. Top the avocado with the shrimp. Sprinkle some of the queso fresco on the shrimp and cover with the herbs. Eat up!
Step by step:
1. Heat a large skillet over medium heat. Pat the shrimp completely dry with paper towels. In a bowl, whisk together the sugar, paprika, chili powder and onion powder. Sprinkle it evenly over the shrimp.
2. Add the butter to the skillet. Once it's sizzling, add in the shrimp and cook on both sides until pink. You can do this in batches if needed - you don't want to overcrowd the pan.The butter will brown as the shrimp cooks and you can whisk it occasionally to prevent it from burning. When the shrimp is finished, stir in the garlic and BBQ sauce. Turn off the heat.In a bowl, mash the avocados with the salt, pepper and lime juice. Smash the avocado on the toast pieces evenly. Top the avocado with the shrimp. Sprinkle some of the queso fresco on the shrimp and cover with the herbs. Eat up!
Nutrition Information:
covered percent of daily need
